In-depth discovery and taste presentation mechanism studies on umami peptides derived from fermented sea bass based on peptidomics and machine learning

文献类型： 外文期刊

第一作者： Wang, Chunxin

作者： Wang, Chunxin;Wu, Yanyan;Xiang, Huan;Chen, Shengjun;Zhao, Yongqiang;Wang, Di;Wang, Yueqi;Wu, Yanyan;Cai, Qiuxing;Wang, Yueqi;Wu, Yanyan;Cai, Qiuxing;Wang, Yueqi;Wu, Yanyan;Chen, Shengjun;Zhao, Yongqiang;Wang, Di;Wang, Yueqi;Wang, Chunxin;Wu, Yanyan;Chen, Shengjun;Zhao, Yongqiang;Wang, Di;Wang, Yueqi

作者机构：

关键词： Fermented sea bass; Machine learning; Umami peptides; Molecular docking

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2024 年 448 卷

页码：

收录情况： SCI

摘要： Umami peptides originating from fermented sea bass impart a distinctive flavor to food. Nevertheless, large-scale and rapid screening for umami peptides using conventional techniques is challenging because of problems such as prolonged duration and complicated operation. Therefore, we aimed to screen fermented sea bass using peptidomics and machine learning approaches. The taste presentation mechanism of umami peptides was assessed by molecular docking of T1R1/T1R3. Seventy umami peptides identified in fermented sea bass predominantly originated from 28 precursor proteins, including troponin, myosin, motor protein, and creatine kinase. Six umami peptides with the lowest energies formed stable complexes by binding to T1R3. SER170, SER147, GLN389, and HIS145 are critical binding sites for T1R1/T1R3. Four dominant interacting surface forces were identified: aromatic interactions, hydrogen bonding, hydrophilic bonds, and solvent -accessible surfaces. Our study unveils a method to screen umami peptides efficiently, providing a basis for further exploration of their flavor in fermented sea bass.

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